PRE-INDUSTRIAL DESIGN OF MILK STERILIZATION USING ULTRASONICATION AS RAW MATERIAL OF CHEESE : EFFECT OF ULTRASONIC AS DEACTIVATION PROCESS OF MICROORGANISMS WITH VARIOUS DURATIONS ON THE QUALITY OF CARROT JUICE (DAUCUS CAROTA L.)
Effect of Ultrasonic as Deactivation Process of Microorganisms with Various Durations on the Quality of Carrot Juice (Daucus carota L.) Marzuq Ziyad Emir 11917023 Post-Harvest Technology Study Program, School of Life Science and Technology, Institute Technology of Bandung ABSTRACT Consumption...
Saved in:
| Main Author: | |
|---|---|
| Format: | Final Project |
| Language: | Indonesia |
| Subjects: | |
| Online Access: | https://digilib.itb.ac.id/gdl/view/78578 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |